Roasted Carrot Salad with Chickpeas Two Ways

A delightful roasted carrot salad with crispy honey-paprika chickpeas and a creamy chickpea-cashew spread. This dish combines various textures and flavors for a sensational experience.

By @starinfinitefood

Original recipe source

Cook time: 45 minutes

Servings: 4

Ingredients

• 1 lb Carrots peeled and halved lengthwise
• 2.5 tbsp Olive oil
• 0.5 tsp Salt
• 0.5 tsp Cumin
• 0.5 Dried oregano
• 0 Black pepper to taste
• 15 oz Chickpeas rinsed, drained, and divided
• 0.5 tbsp Olive oil
• 1 tbsp Honey
• 0.25 tsp Salt
• 0.5 tsp Paprika
• 15 oz Chickpeas rinsed, drained, and divided
• 1 tbsp Olive oil
• 0.25 cup Cashews raw
• 3 tbsp Water
• 3 cloves Garlic
• 1 tsp Lemon juice
• 0 Arugula or kale tossed in a little olive oil
• 3 tbsp Dried cranberries
• 2 tbsp Hazelnuts toasted, chopped
• 0 Honey optional

Instructions

1. Preheat the oven to 425°F (220°C).
2. Peel and halve the carrots lengthwise. Add the carrots to a large sheet pan, drizzle with 2 1/2 tbsp olive oil, and season with 1/2 tsp salt, 1/2 tsp cumin, 1/2 tsp dried oregano, and pepper to taste. Toss to coat, then spread out evenly on the pan.
3. Roast the carrots in the oven for 30-35 minutes, tossing halfway through to ensure even cooking.
4. Add half of the chickpeas to a separate sheet pan and place in the oven for 9 minutes. Remove from the oven, add 1/2 tbsp olive oil, 1 tbsp honey, 1/4 tsp salt, and 1/2 tsp paprika. Toss to coat and place back in the oven for another 10 minutes until crispy. Allow them to cool.
5. While the carrots and chickpeas roast, prepare the creamy chickpea spread. In a high-speed blender, add the remaining chickpeas, 1 tbsp olive oil, 1/4 cup raw cashews, 3 tbsp water, 3 cloves garlic, and 1 tsp lemon juice. Blend until very smooth.
6. Toss the arugula or kale with a little olive oil. Arrange the roasted carrots, crispy chickpeas, greens, toasted chopped hazelnuts, and dried cranberries on a plate. Optionally, drizzle with honey before serving.